Cheeseburger Pasta with Heavy Cream

Serves 10 in about 25 minutes. Ground beef sausage goes in first, and monterey jack cheese finishes the pot.

Ingredients

• 1 tbsp olive oil
• 1 lb lean ground beef, sausage, or ground turkey
• 1 medium onion chopped
• 1 clove garlic minced
• 2 tbsp butter
• 6 medium crimini mushrooms sliced
• 1 tsp seasoned salt
• ½ tsp kosher salt
• ½ tsp black pepper
• 1 tbsp ground mustard
• A few dashes of hot sauce
• 1 lb pasta (macaroni, gemelli, penne, shells, etc.)
• 3 cups broth or water
• 1 cup milk
• 2 cups sharp cheddar cheese shredded
• 1 cup monterey jack cheese shredded
• ½ cup heavy cream

Method

1. Press the Sauté (Normal) button on the pressure cooker.
2. When the display reads “Hot” add 1 Tbsp olive oil.
3. Tip in the ground meat and let cook for a few minutes before you stir it. Then break it up and let it sit a few more minutes. This helps it brown a little better. Continue cooking, while stirring now and then, until almost done.
4. Tip in onion and stir.
5. Stir in garlic and butter. Stir, making sure to scrape up any brown bits on the bottom of the pot.
6. Stir in the mushrooms, seasoned salt, Kosher salt, pepper, ground mustard, and hot sauce. Mix well to combine.
7. Tip in the pasta, broth/water, and milk. Mix to combine and make sure the pasta is covered with liquid.
8. Press the Cancel/Keep Warm button to cancel the sauté mode.
9. Put the lid on the pot and set the steam release knob to “Sealing” position.
10. Press the Manual button and the + or - button to select 4 minutes, and make sure that High Pressure is also selected.
11. When cooking time ends and the unit beeps, do a Quick Release (QR) (slowly at first, in small bursts) of the steam. When the steam is all out and the pin drops, carefully open the lid, facing away from your face.
12. Mix in cheese and heavy cream, if using, and allow it to melt.
13. Season with more salt & pepper as needed.
14. Plate it right away!

More instant pot ideas are in the instant pot collection.